🍯 Classic Creamed Corn
• 4 cups fresh/frozen/canned corn kernels (drained if using canned)
• ½ cup heavy cream (or half-and-half)
• ¼ cup whole milk
• 3 tbsp butter
• 1 tbsp sugar (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp cornstarch + 1 tbsp water (slurry, for thickening)
🌶️ Spicy Southwest Creamed Corn
• 4 cups corn kernels
• ½ cup heavy cream
• ¼ cup chicken broth
• 3 tbsp butter
• 1 (4 oz) can diced green chiles
• 1 jalapeño, seeded & minced (optional)
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ cup shredded pepper jack cheese
• Cilantro & lime wedges (garnish)
👩🍳 Step-by-Step (Ready in 15 Mins!)
1. Classic Creamed Corn
① In a skillet, melt butter over medium heat. Add corn, cream, milk, sugar, salt, and pepper.
② Simmer 5 mins, stirring occasionally.
③ Mix cornstarch + water, then stir into corn. Cook 2-3 mins until thickened.
2. Spicy Southwest Version
① Follow the same steps as above, but add green chiles, jalapeño, cumin, and paprika with the corn.
② After thickening, stir in pepper jack cheese until melted.
③ Garnish with cilantro and lime.
💡 Pro Tips for the Best Creamed Corn
🔥 Extra creamy? Blend 1 cup corn with the cream before cooking.
🧀 More decadent? Add 2 oz cream cheese to either version.
🌽 Fresh corn hack? Microwave 2 ears for 4 mins, then slice off kernels.
⏳ Make ahead? Reheat with a splash of milk to loosen.